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Xiaoxiang·Yongzhou Jiuhang (Bei Zi Wan Branch)

Hunan cuisine · ⭐ 4.4

No. 1, Yaowa Village, Nanmofang; inside Mofang Courtyard

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Stir-Fried Tofu Cubes

  Xiao Chao Xiang Gan is a home-style dish made primarily with fried tofu cubes, combined with green peppers, red peppers, and shredded meat. The tofu cubes are stir-fried together with the accompaniments and seasoned with appropriate condiments until fully flavored. Common basic seasonings used in the preparation include cooking oil and soy sauce.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry Steamed Water Fish King

  Dry Steamed Water Fish King is a Chinese dish made with high-quality water fish and seasonings such as ginger and scallions, using a dry steaming method. It has a fresh and tender texture with a light flavor.
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  Yongzhou Dong'an Chicken

  Yongzhou Dong'an Chicken is a traditional Hunan dish made with chicken, marinated in yellow wine, ginger slices, and scallions, then mixed with chili, cilantro, and garlic, finished with special soy sauce and sesame oil, chilled before serving.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Spicy Hunan-style Eggplant with Century Egg

  Xiang-style mashed eggplant with preserved eggs and green peppers is a cold dish made by roasting and peeling green peppers, then crushing them with chopped preserved eggs in a mortar, mixed with garlic, salt, and sesame oil.
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  Pan-fried Cucumber with Perilla

  Basil-fried cucumber is a dish primarily made with cucumbers and perilla leaves. After slicing the cucumber, it is pan-fried together with perilla leaves in hot oil, which gives the cucumber a slight charred aroma while allowing the fragrance of the perilla leaves to infuse, creating a unique flavor.
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  Preserved Bamboo Shoots

  Preserved bamboo shoots are dried products made from fresh bamboo shoots through salting, sun-drying, or artificial drying. After slicing and salting, the shoots are dried to form a firm texture with unique flavor. Soak before use in stir-fries, soups, or with other ingredients.
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  Blood Duck Fried Rice

  Blood duck fried rice is made with duck blood, duck meat, and rice. Duck blood and meat are stir-fried together, then mixed with rice. Scallions, ginger, and garlic are typically added for flavor.
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  Green Pepper with Freshwater Delicacies

  Green pepper with small freshwater fish is a dish featuring fresh small river fish (like small fish and shrimp) and green peppers. After cleaning, the fish and sliced green peppers are stir-fried together with seasonings until fully cooked.

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